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First Smoke in the books

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presson

presson

Newbie
Original poster
Mar 23, 2017
21
13
Kearney MO
I broke in the new smoker today on some baby back ribs. Like I suspect alot of new guys do I struggled with consistent temps and fire management. I was at a disadvantage from the get go as I do not have a digital thermometer yet but I have to say I really enjoyed it.
I got the ribs a little over done but they still tasted good.
Here are a few pictures and thanks to everyone on here sharing there experience as it definitely shortens the learning curve for a rookie.
Justin
fa83f5bb010d21869b980150f231c1a3.jpg
01c112aac760244c84f646cca67ff376.jpg


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Let me know if the pics don't work I uploaded them to the sight from my phone.

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Pics are there, and the bones look good!  The thermometer will help you immensely to figure your smoker out in no time:  that's a pretty good first run, especially without any idea of temps.  Nice work.
 
Thanks gr0uch0, first thing I'm gonna buy come payday is a good thermometer.

b-one I used the rub Franklin uses on his rib video it's kosher Salt, pepper, garlic powder, onion powder, and maybe chilli powder and paprika. I used Hickory to smoke with.

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Look great for a first smoke basically blind! Thermopro has a couple great units (TP-20 & TP-08) Lifetime warranty on probes and %20 off for smf.
 
Thanks Uncle Tork those are what I'm looking at getting. I had an oven thermometer on the grate and then the one on the lid but obviously the lid one was off. I felt like that was my biggest problem was not knowing the grate temp in real time.

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Presson said:
Thanks Uncle Tork those are what I'm looking at getting. I had an oven thermometer on the grate and then the one on the lid but obviously the lid one was off. I felt like that was my biggest problem was not knowing the grate temp in real time.

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Try and back out the thermometer on the lid and calibrate it to a pot of boiling water.  If it's close to 212* (or whatever you should be for your elevation), you may want to keep it.  Drill another hole at grate level and reattach it there, and get a plug (HD, Lowe's, Fastenal, etc.) and cover the original hole.  Then, you can get by with merely a single probe for your meats--TP-06, or TP-07 if you want a remote.  May save you a buck or ten.
 
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